Bean thread noodles recipes: 59 photos
FAQ
Bean thread noodles are commonly used in Asian cuisine, particularly in dishes such as stir-fries, soups, and salads. They have a delicate texture and absorb flavors well, making them a versatile ingredient in many recipes.
The most magical thing about bean thread noodles is that you don't really need to cook them! They are the real “instant noodle” because all you need to do is soak them in hot water. No need to actively boil. After a hot soak for a few minutes they should be translucent, tender, with a perfect springy texture!
Eating 1 cup of plain mung bean noodles fulfills 1/4 of your average daily calorie needs. Mung bean noodles contain no sugar or cholesterol and less than a gram of fat. They are low in sodium with 14 milligrams per cup.
Bean thread noodles, not to be confused with rice vermicelli, another type of thin noodles made from mung bean starch, don't have much flavor on their own, but they do absorb the other flavors in a given dish quite nicely.
Generally, you have to soak bean thread noodles in warm water for 10 to 15 minutes before you cook them. You then drain the noodles and use according to a recipe.